Grilled Ribeye With Garlic-Herb Compound Butter
For the Ribeye
- 2 ribeye steaks, 1 3/4" - thick
- salt and pepper to taste
For the Compound Butter
- 1/2 cup (or 1 stick) butter, softened
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 sprig fresh rosemary, chopped
Mix butter, salt, pepper, garlic, parsley and rosemary in a small bowl. Place mixture on a sheet of plastic wrap, roll into a log and twist-off ends. Refrigerate for 1 hour.
Remove ribeyes from refrigerator and bring to room temperature.
Preheat your grill to 450°F, leaving the other side off for indirect cooking. Season steaks with salt and pepper and place on grates over direct heat. Close lid and sear each side for about 1 minute.
Remove garlic-herb compound butter from refrigerator and cut two 1/2" slices.
Move ribeyes to unlit side of grill. Place 1 compound butter slice on top and cook with indirect heat for 3 minutes. Flip steaks and cook until internal temperature reaches at least 125°F for medium-rare doneness.
Remove steaks from grill and let rest for 5 minutes before serving.
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